v:gourmet

I have oft said that there is an exception to every rule. This is a vegan blog and so it is, naturally, dairy-free. But I do make one exception and that’s feta from Ruth Klassen of Monteforte Dairy. It’s local, and lovingly produced by a dedicated and passionate woman whom I see every Saturday at the farmer’s market. I love what she does and what she stands for – at Monteforte “we’re convinced the small things do indeed make a difference, that agriculture is best practiced on a human scale, and that our cheeses, each in its own way, reflect something a little deeper than the technology behind mass manufactured food – a little of the poetry and passion of life itself.” How can you argue with that? And her feta is to die for. If you are a stalwart vegan and just can’t go there, you can always replace dairy-based feta with a soy-based “feta” or herbed tofu as I prefer to call it.  Whichever way you go, it’s a great compliment to this salad of chickpeas, wilted kale, and basil. Serve it next to the French Bean Salad and you’ve got a killer lunch.

3 cups cooked chickpeas

1/2 pound baby kale, wilted

1/2 red onion cut into small slices

1 small bunch fresh basil, chopped finely

chunk of feta, crumbed, or a healthy dose of herbed tofu

1/4 cup olive oil

3 tbsps balsamic vinegar

juice from 1/2 lemon

sea salt and pepper to taste

Cooked your chickpeas, drain, and put into a large mixing bowl. Or if you are using canned chickpeas, rinse, drain, and put into a large mixing bowl.

Wilt the kale in a pot of boiling water for 1 or 2 minutes, or in a large skillet over medium high heat. Add to the chickpeas when done.

Add red onion, chopped basil, feta or herbed tofu. Add olive oil, balsamic and lemon juice. Mix well. Add sea salt and pepper to taste. Adjust seasoning, including lemon juice, balsamic, or any other ingredient, as necessary. Serve. Serve seconds. Lick your chomps. And be grateful for simple, beautiful salads.